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The Calogiuri family has been making olive oil in Lizzanello (Puglia Region) Italy since 1825. They utilize an old technique which relies on the simplest means to make their olive oil.

Each November, they cold press their olives with care and extract the oil with “affiorato” (surfacing). This technique consists of waiting, after pressing, for the oil to rise to the surface from the olive juic-es. This “floating” oil is scooped in flagons by hand.

Only three other companies in Italy still produce “affiorato” oil. Calogiuri “Affiorato” Extra Virgin Olive Oil has a fresh, delicate taste.

Recommended Use:

Excellence with a variety of dishes, and for dressing fish and salads.